Dijon & Panko Crusted Salmon over Brown Rice*

Filets of wild salmon are topped with a thin layer of Dijon mustard, fresh lemon zest, a touch of honey and crunchy panko (available GF). A side of melted butter to drizzle on top comes alongside (in a separate cup, it's delicious without it too for dairy-free folks). Packed in individual servings for convenience. (bag, oven)

Defrost in refrigerator (recommended) or cook from frozen. Preheat oven to 375 degrees. Open the foil packets and place them on a cookie sheet for support, using the foil as a liner for the cookie sheet. Melt the butter and dizzle it over each filet, it's yummy if some butter gets on the rice too. Bake the salmon filets 22-26 minutes (from thawed) or 40-45 minutes (from frozen) until the fish flakes slightly with a fork and an until internal thermometer reads 145F. Serve with a salad or green veggie for a quick and easy dinner.